Description
Knuspriger Blätterteig umhüllt eine seidige Paradiescreme mit feinem Vanillearoma und einem Hauch Eierlikör. Zartschmelzende Butter und goldene Kruste treffen auf luftig-cremige, süße Füllung – ein unwiderstehlicher Genuss.
Ingredients
Scale
- 30 g Zucker
- 1 Eigelb
- 1 Packung Blätterteig, aus dem Kühlregal
- 1 Packung Paradiescreme, Vanille
- Eierlikör, nach Geschmack
- 70 g Butter oder Margarine
- etwas Milch
Instructions
- Preheat your oven according to the instructions on the package of the puff pastry (Blätterteig), typically to around 200°C (392°F) top and bottom heat or as specified.
- Unroll the chilled puff pastry onto a clean work surface. Using a sharp knife or a pizza cutter, cut the pastry into rectangles approximately 4 cm by 7 cm in size, or to your preferred dimensions for individual pastries.
- Place the pastry rectangles onto a baking sheet lined with parchment paper, making sure to leave some space between each piece so they can expand during baking.
- In a small bowl, whisk together the egg yolk with a splash of milk to create an egg wash. Using a pastry brush, gently brush the tops of each pastry rectangle with the egg wash. This will give the pastries a golden, shiny finish when baked.
- Bake the puff pastry rectangles in the preheated oven according to the package instructions, usually for about 12–15 minutes, or until they are puffed up and golden brown. Remove from the oven and let them cool completely on a wire rack.
- While the pastries are cooling, prepare the vanilla Paradiescreme according to the instructions on the package. Usually, this involves mixing the cream powder with cold milk and whisking until thickened. Set aside.
- In a separate mixing bowl, beat the butter or margarine with the sugar using a hand mixer or stand mixer until the mixture is light and fluffy.
- Gradually add the prepared Paradiescreme to the butter-sugar mixture and mix thoroughly until a smooth cream forms.
- Add Eierlikör (egg liqueur) to the cream mixture according to your taste preference. Stir well to combine. Please note that the cream may remain slightly runny at this stage.
- Transfer the finished cream to the refrigerator and chill for 2 to 3 hours. This allows the cream to firm up, making it easier to fill the pastries.
- Once the pastries are cooled and the cream has set, carefully slice each pastry rectangle in half horizontally to create a top and bottom layer.
- Spread or pipe a generous layer of the chilled Paradiescreme mixture onto the bottom half of each pastry. Gently place the top half back on to create a sandwich.
- If desired, dust the tops of the assembled pastries with powdered sugar for decoration.
- Arrange the filled pastries on a serving platter and serve immediately. Enjoy your heavenly „Teilchen gefüllt mit Paradiescreme“!
Notes
You can adjust the amount of Eierlikör according to your personal taste or omit it entirely for a non-alcoholic version. For an extra decorative touch, drizzle with melted chocolate or top with fresh berries. The pastries are best enjoyed fresh on the day they are made, as the puff pastry can lose its crispness over time.
- Prep Time: 10
- Cook Time: 20
- Category: Kekse und Cookies Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
